Looking for quick and easy pasta dishes that are bursting with fresh-from-the-garden flavors? Try this delicious Caprese Pasta! This twist on the classic caprese salad combines pasta with juicy tomatoes, creamy mozzarella cheese, and fragrant basil leaves, all tossed in a simple yet flavorful garlic and olive oil sauce.
So gather your ingredients, and let’s make Caprese Pasta – a tomato basil mozzarella pasta recipe you’ll want to make over and over again.
Why You’ll Love Caprese Pasta
- Classic Italian flavors
- Ideal quick and easy lunch or light dinner idea
- Simple ingredients
- Fresh from the garden taste
- Ready in about 20 minutes!
Key Ingredients
- Pasta – I love, love, love using tonnarelli pasta (see my tip below), but you can use spaghetti, angel hair, or even thin linguine.
- Extra virgin olive oil – for this pasta dish, I use one that’s infused with basil, but any good quality EVOO is fine.
- Fresh tomatoes – one pint of grape tomatoes or cherry tomatoes should do the trick!
- Fresh garlic
- Fresh mozzarella cheese – either mozzarella pearls (what I use) or a mozzarella ball torn into small pieces.
- Fresh basil leaves – cut into thin strips
- Italian seasoning
- Salt and pepper
- Crushed red pepper flakes – optional for a kick of heat
Tip: My Tonnarelli pasta comes with my Wildgrain box every month – the bread/bakery/pasta subscription box I keep raving about!
Read more: Wildgrain Box (Is the Bread Subscription Box Worth the Price?)
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Caprese Pasta Directions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Reserve two cups of pasta water. Drain pasta; set aside.
Step 2: Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and seasoning; cook for about one minute before adding tomatoes. Let tomatoes cook for a few minutes until they soften and blister, stirring several times.
Step 3: Add drained pasta and ½ cup of the reserved pasta water, tossing until pasta is fully coated with the sauce, adding a little more water if needed.
Step 4: Remove pan from heat and add basil and mozzarella balls, tossing to combine all the ingredients.
Step 5: Serve immediately.
Cooking Tip: How to Cut Basil For Cooking
- Rinse the leaves under cold water and pat dry. Remove leaves from stems.
- Stack the basil leaves on top of each other, facing the same direction.
- Roll the stacked basil leaves into a tight cigar-like cylinder.
- Chiffonade: Slice the leaves crosswise into thin ribbons.
Frequently Asked Questions
Caprese pasta is at its best when served immediately after preparation. However, refrigerated leftovers can be served as a creamy caprese pasta salad, though you may need to add a drizzle of olive oil to moisten the noodles.
Sure! Either grilled chicken or shrimp would work well with tomatoes, mozzarella.
Many classic caprese salad recipes do end with a drizzle of balsamic glaze over the top, so if that’s your preference, go for it.
Of course. You could garnish the tomatoes, mozzarella, and pasta with it when serving.
What to Serve with Tomato and Mozzarella Pasta
Honestly, it’s a complete meal on its own (or a great side dish to meat), but it also goes beautifully with freshly baked bread like my Slow-Fermented 3-Seed Bread from Wildgrain. (See the below photo.)
Other Recipes You’ll Love
Caprese Pasta
Ingredients
- 12 oz pasta
- reserved pasta water as needed
- ¼ cup extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon Crushed red pepper flakes, or more to taste
- 1 pint grape or cherry tomatoes halved
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 oz mozzarella pearls
- ½ cup chopped basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Reserve two cups of pasta water. Drain pasta; set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and seasoning; cook for about one minute before adding tomatoes. Let tomatoes cook until they soften and blister, stirring occasionally.
- Add drained pasta and ½ cup of the reserved pasta water, tossing until pasta is fully coated with the sauce, adding a little more water if needed.
- Remove pan from heat and add basil and mozzarella balls, tossing to combine all the ingredients. Serve immediately.
Notes
- Rinse the leaves under cold water and pat dry. Remove leaves from stems.
- Stack the basil leaves on top of each other, facing the same direction.
- Roll the stacked basil leaves into a tight cigar-like cylinder.
- Chiffonade: Slice the leaves crosswise into thin ribbons.
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